It's that time of year again! Spring! (Well, almost) Here in Eastern Canada that means Maple Syrup. Cabane à Sucre. Sugaring Off. Sugar Shack. Whatever you want to call it, it means lots of scrumptious, sweet, Maple Syrup.
I love a great day at a Cabane à Sucre in Quebec. Where you eat until you have to undo your pants and everything is covered or baked with Maple Syrup. We're lucky here; the beginning of Spring not only means mud, the smell of dog poop and crocus buds. But sugary confections baked with Maple Syrup. I prefer the "real" stuff. Not "sirop de poteau" (fake syrup - telephone pole syrup!)
As soon as I see displays of these glorious cans I stock up! I only buy Quebec Maple Syrup. The Ontario stuff just doesn't taste the same to me, and yes Vermont has some great Maple Syrup - but it too pales in comparison to sirop d'érable.
So go ahead, make some maple baked goods, pour it on your pancakes, eggs, bacon and sausage. Dip your finger in the liquid gold or pour a little in a shot-glass and enjoy! Spring only happens once a year . . .